The Effect of Cooking and Drying on the Water-Soluble Vitamins Content of Bulgur
2007
Kadakal, Ç | Ekinci, R. | Yapar, A.
Bulgur is a whole-wheat product cooked, dried, cracked, and sifted for sizing. This paper, evaluated the effect of cooking in beaker (90 and 100°C) and in autoclave at 121°C for 17min and drying in a hot-air oven (60, 70, and 80°C) or sun-drying in open air, on the content of several water-soluble vitamins [thiamin (vitamin B ₁), niacin, panthothenic acid (vitamin B₅), pyridoxine (vitamin B₆), and riboflavin (vitamin B₂)]. The content of water-soluble vitamins was analyzed by HPLC. Both cooking and drying had a significant effect (p<0.05) on the content of water-soluble vitamins of bulgur. The cooking in autoclave resulted in a more significant decrease on the thiamin, niacin, panthothenic acid, pyridoxine, and riboflavin content of the samples, when compared with cooking at 90 and 100°C. As the cooking temperature increases, the concentrations of water-soluble vitamins in the samples decreased. The decrease in water-soluble vitamins was higher with open-air sun drying than with hot-air oven drying at 60, 70, and 80°C.
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